Week ten - my first shift

In her final week of cookery school, Stephanie meets with co-founder of Ballymaloe, Darina Allen, to find out what she'd say to departing students. Darina also reveals what she'd serve at a dinner party - it sounds delicious. Join Stephanie for the culmination of her time in Cork as she tackles exams and saying goodbye.

Week 11's episode comes 'live' from Stephanie's sofa in her farm cottage living room, with her feet up in front of the fire after a roast chicken and rhubarb crumble Sunday lunch.

Join Stephanie as she steps foot in a professional kitchen for the first time ever, in week ten of her course at cookery school. Has she made a mistake picking a career without checking first?

Who doesn't love to show off at a dinner party? This week 70 guests were invited to Ballymaloe for the students to showcase their creativity and skill in a restaurant setting.

What makes Ballymaloe such an iconic place to learn how to cook? The history? The ethos? The location? Well, as Stephanie learns this week, it's all of those things.

What would you cook for 70 people if you were given free rein? Join Stephanie and she, and her cohort at Ballymaloe Cookery School plan a menu from canapés to petit fours to serve in a one night only pop-up restaurant.

Stephanie is half way through her time at Ballymaloe Cookery School. That means it’s exam time. Find out how she fares, plus how to make the perfect pizza dough in this week’s episode of From Stephanie to Chefanie.

Stephanie gets a fresh perspective this week at Ballymaloe, alongside tasting some delicious farm-to-glass cocktails that take advantage of fresh, seasonal and locally produced ingredients. Follow along as she transforms from Stephanie to Chefanie at a world-famous cooking school, based all from an organic farm on the south coast of Ireland. Notes: Oisin Davis; Irish Kitchen Cocktails

What's your first duty when you open a food outlet, from Michelin restaurant to food truck? Here's a clue. It's not menu planning. Follow Stephanie's journey to becoming a chef, while at cooking school in Ireland. This week features some soda bread speed bumps, some salad picking and some sausage making.

It's week three of studying to be a chef at Ballymaloe Cookery School, and Stephanie has been spending more time in the Bread Shed to learn how to make the perfect sourdough. She's also reveals a trick to make the best roast chicken you've ever had